How to cook dogfish?

does anyone know the best way to verbs a dogfish and how to cook it. I know they are sold as rock salmon so they are edible. i pick up loads when fishing but always throw them fund but would like to try one.Answer:
ORANGE-BROILED SHARK STEAKS

Thaw fish if frozen. Combine orange liquid, catsup, salad oil, soy sauce, lemon liquid, and pepper. Reserve 1/4 cup for basting. Pour rest of mixture over steaks in shallow dish. Cover and refrigerate for 2 hours. Drain fish; discard marinade. Place steaks within a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes slickly when tested with a fork. Allow 5 minutes for respectively half-inch of thickness. Baste occasionally next to marinade. If steaks are more than an inch thick, turn fish over when partially done. Brush with marinade; sprinkle next to sesame seed. Serve beside rice and stir-fry vegetables.

Preparation Time: 20 minutes. Allow 2 hours for marinating. Makes 4 servings. mind your Ps and Qs when you clean the dog fish
the best means of access is to cook the dog fish on a ceder plank
inside the fish use salt pepper some rosemary and some lemon liquid
don't forget to wet the plank so it won't burn to fruitless in the oven
burn for 12 minutes
then remove from oven
discard fish and put away plank
serve with dirty rice and collars No idea, but if you ask at the fish counter when you subsequent go shopping, any fishmoner should know how to tell you, but as I'm a genus soul, I googled it for you and voila! Take the dogfish for a wok.
No really, Rock salmon I thought be leapord shark not dog fish. Watch for the spines. I would filet it out, soak it in milk to relief get rid of the Iodine flavor, next grill it, salt pepper, anything. If that works go from nearby. The spiny dogfish is a small, slender shark next to a flattened head and a snout that taper to a blunt tip. Like the smooth dogfish, its mouth is full of low, flat, grinding teeth, but it also possesses an extra set of teeth that are small, yet enormously sharp.

Although spiny dogfish and smooth dogfish are around the same size on the average (about 3 foot long, 7-10 pounds), the spiny dogfish has two distinguishing features: rows of small white dots run along its slate-gray sides, and a sharp spine is found within front of each of its two dorsal fins.

The spines of the spiny dogfish are formed from fabric much like that of our teeth. Growth zone marked on the spines see us to determine the age of the shark. Surprisingly, some have be found that are 25-30 years old! The spiny dogfish uses its spines defensively when it curls around contained by a bow to strike an enemy. It is massively probable that the spines are slightly poisonous.

Spiny dogfish are not seen vastly often within winter because they spend most of their time in the deeper waters offshore. However, anyone who have ever fished for cod in the Mid-Atlantic region is ably aware of the spiny dogfish -- it seems to lug any bait offered. Yet because it has no great worth on the local market, commercial fishermen consider the spiny dogfish a pest. Recreational anglers shun it, too, because it is not drastically active and puts up little resistance when hooked.

Fishermen own long accused dogfish school, which sometimes number in the thousands, of intruding on populations of prized food fishes, such as salmon, haddock, cod, and mackerel. However, food-habit studies have shown that the spiny dogfish feed mostly on herring and herring-like fish, "trash fish", squid, shrimp, crabs, and comb jellyfish. From a practical aspect, the spiny dogfish is important because it is probably more destructive to gear and interferes more beside fishing operations than any other fish.

CULINARY DESCRIPTION

To abet improve the spiny dogfish's acknowledgment with consumers, the FDA approved a modern marketing name for the fish -- "Cape Shark". Whatever the first name, this fish, when handled properly, is luscious. The fillets are bone-free, firm, and white, beside a flaky texture and mild flavor.

The spiny dogfish is truly a culinary delight. It have a slightly higher curvy content than most sharks, which is concentrated in the belly flaps. The little extra solid helps save the flesh moist when cooked. You may cook this shark by just just about any technique -- grilling, baking, broiling, microwaving, poaching, or stir-frying. The meat may be filleted sour the center piece of cartilage (there are no bones), or cut into chunks. Once cooked, the cartilage lifts right out. My all-time favorite recipe for this shark is Orange-Broiled Shark Steaks.

Thaw fish if frozen. Combine orange liquid, catsup, salad oil, soy sauce, lemon liquid, and pepper. Reserve 1/4 cup for basting. Pour rest of mixture over steaks in shallow dish. Cover and refrigerate for 2 hours. Drain fish; discard marinade. Place steaks surrounded by a greased, shallow baking dish and broil, 4 inches from heat, until fish flakes glibly when tested with a fork. Allow 5 minutes for respectively half-inch of thickness. Baste occasionally next to marinade. If steaks are more than an inch thick, turn fish over when partially done. Brush with marinade; sprinkle beside sesame seed. Serve next to rice and stir-fry vegetables. I will I lived near you! Cut sour the wings and the skipper, then skin the fish by holding one bit and pulling the skin from the other finish off. To cook, dip it in batter and shallow fry it for roughly speaking 8 - 10 minutes, turning it once using a couple of fish slices. gut it my slicing down its belIy generate sure you take adjectives the insides out an wash it chop the come first tail an fins of, then i would put plentifully of ginger spring onions sprinkle salt on it an some sugar pepper if you resembling it drizzle olive oil on it an wrap it contained by tin foil ,cook in oven for 30 Min's next open tin foil an move off in oven for another 10 Min's till skin go crispy then wallow in with salad rice pasta what ever you want it next to. nearby are two ways of preparing the fish;first,and most importantly,make sure the fish is unmoving ;i know this may seem obvious-but sharks are a outstandingly hardy species.remove the head and cut into steaks departure the bone in and the skin on;cook beneath a very hot grill after seasoning weakly,with olive grease lemon juice and saline and black pepper;to check if the fish is cooked stick a carving fork into the centre of the back-bone and lever it away from the fish,if it comes away ok its done;but for put it back for a few minutes.the other method is to remove it from the bone, skin it later cut it into 8oz portions then dip into flour and homemade beer batter and wide fry in vegetable grease or(god forbid)beef dripping,serve with homemade chips and mushy peas;savour